La Table d'Edgard

Menu

La Table d'Edgard

Menu
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Menu Plaisir

From Tuesday 12th February to Friday 15th February 2019.
This menu is based on market products and renewed
every Tuesday. The courses are cooked exclusively with
Ligurian extra virgin olive oil.


Tomato tart wih the seasonal Camone from Sardaigna
or
Roasted monkfish with paprika / leaves of laituce
runner beans and peas
or
Grand cru carnaroli risotto with shellfish
confit lemon and algaes

 

Scallops with olives / Venere black rice
corail jus
or
Supreme of chicken with bacon from Colonnata
and sage / Darphin potatoes
or
First asparagus from the Provence with schallots and
balsamic vinegar / sof-boiled egg

 

Fresh and matured cheeses
or
Chocolate and tarragon / declinaison of banana
or
Crêpes Suzette Palace style


CHF 78.- per person

Mediterranean sun Menu

Served with season olive oil
Served for the lunch and the dinner, for the whole


Half-cooked seriola from the Mediterranean
Sardinia bottarga / tarama / braised tartine


Small ravioli with maquerel with spices
smoked jus with olive oil / black thin pancake


Sweetbread with confit lemon
artichokes violet and camone tomato in persillade


Pistachio cream from Sicily
amaretti and blood orange
 

CHF 145.- per person

Discover our wine and food pairing selected especially by our Sommelier
Chf. 90.- per person
(a glass of champagne, one glass of wine per course, mineral water, coffee and petit fours)

"Signature" Menu

Served for the dinner, for the whole table

Dublin bay prawns with carciofi
calamaretti with Taggiasche olive oil

 

Velouté of coco beans / wild fennel with olive oil
some petals of cod

 

Pan-fried scallops with thyme salt
confit chicory /orange and capers from Sicily

 

Fillet of beef with black truffle and foie gras
potatoes fondant with black truffle

 

Fresh and matured cheeses

 

Fresh lychee with hibiscus
Mandarin sorbet from Sicily



CHF 185.- per person

Discover our wine and food pairing selected especially by our Sommelier

Chf 120.- per person (a glass of champagne, one glass of wine per course,
mineral water, coffee and petit fours).